Audio By Carbonatix
Here’s the winning recipe, directly from Pillsbury.
Mini Ice Cream Cookie Cups
Prep Time: 20
Total Time: 45 Min
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries
Heat oven to 350°F.
Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking
Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20
minutes or until golden brown.
Place 2 teaspoons of the sugar in small bowl. Dip end of wooden
spoon handle in sugar; carefully press into center of each cookie to
make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside.
In small microwavable bowl, microwave chocolate chips uncovered on
High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run knife around edges of cups to loosen; gently remove from pan.
Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
In another small microwavable bowl, microwave jam uncovered on High
about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup.
Freeze cups about 5 minutes or until chocolate is set.
Spoon ice cream into cups, using small cookie scoop or measuring
tablespoon. Top each cup with fresh raspberry. Store in freezer; let
stand at room temperature 5 minutes before serving.
Makes 24 mini ice cream cups.
(Recipe created by Sue Compton, Delanco, NJ)
NUTRITION INFORMATION (Provided by Pillsbury): 1 Tartlet: Calories
150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans
Fat 1 1/2g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 19g
(Dietary Fiber 0g, Sugars 12g); Protein 1g Percent Daily Value*:
Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 1/2 Other
Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 *Percent
Daily Values are based on a 2,000 calorie diet.
